SATAY CHICKEN SALAD WRAPS

Satay Chicken Salad Wraps image

Provided by Guy Fieri

Time 1h38m

Yield 6 servings

Number Of Ingredients 25

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Ingredients

1 pound boneless, skinless chicken thighs, pounded, cut into 1-inch strips
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped yellow onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 naan wraps, purchased
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro leave
2 teaspoons finely chopped green onions

Steps:

Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
While the chicken is marinating, prepare the Asian Mayonnaise.
Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

*** Explore more Satay Chicken Salad Wraps Recipes »

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Ese Obukohwo

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These wraps are perfect for a quick and easy lunch or dinner. They're also great for picnics or potlucks.

Tracy Martel

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I love how versatile this recipe is. You can add or remove ingredients to suit your taste.

Matovu Tebagalika

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This recipe is a great way to use up leftover chicken. I had some grilled chicken in the fridge and these wraps were the perfect way to use it up.

Yasar Khan

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Not bad, but I've had better.

Md tarek Mhamud

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I made this recipe for a potluck and it was a huge hit! Everyone loved it.

Ahmir Crump

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This recipe is a keeper! It's going into my regular rotation.

Quirk Master

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I'm not usually a fan of wraps, but these were really good. The chicken was tender and juicy, and the veggies added a nice crunch.

Abdu Squad

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The peanut sauce is amazing! I could eat it with anything.

jermaine paton

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This recipe was a lifesaver! I needed something quick and easy for dinner and these wraps were perfect. They were so good, my family asked for them again the next night.